2cupsof parboiled Sella basmati ricerinsed, soaked, and drained
2tablespoonsof oil or ghee
1tablespoonof tomato paste
1teaspoonof minced garlic
3 1/2cupsof beef brothyou may need more
2teaspoonsof coriander
2teaspoonsof saltadjust to taste
1tablespoonof sugar
1teaspoonof paprika
1/2teaspoonof cardamom
1/2teaspoonof cumin
1/4teaspoonof turmeric
1/4teaspoonof black pepper
1/4teaspoonof cinnamon
For the Carrots and Raisins:
1cupof raisinssoaked in hot water for 10 minutes and drained
2cupsof carrotsshredded or cut into matchsticks
1tablespoonof ghee
1teaspoonof sugaroptional
Instructions
For the Carrots and Raisins:
In a pan over medium heat, melt the ghee and add the carrots. Cook for about 5 minutes until the carrots are soft. If needed, add a little water to help soften them.
Once boiling, add the rinsed and drained rice. Bring back to a boil, then reduce the heat to low, cover, and cook for 12 to 14 minutes until the rice is tender but not mushy.
Remove from heat and let it sit for 5 minutes before fluffing it up with a fork.
Transfer the rice to a serving dish and top it with the carrots and raisins. Serve warm!
Notes
Adjust the salt according to your taste, especially if using beef broth with varying sodium levels.
You can garnish the rice with fried almond slices, pine nuts, or cilantro along with the carrots and raisins.
If you prefer, you can also prepare the rice using a rice cooker or Instant Pot for convenience. Enjoy your flavorful rice dish!